Scientific proof that you can make ethanol from mesquite beans

This is a thesis in Spanish from the University of Piura in Peru obtained threw the generosity of Dr. Gaston  Cruz Alcedo, whom we thank.
Basically it says that you can obtain ethanol from the pulp of the bean and additionally from the tough fiber of said bean after hydrolyzing as you would do any cellulose sample.
We intend to demonstrate that only the yield from the pulp in a commercial operation would be sufficient to render an operation profitable because the remaining sugar in the fibers and other composition of the bean are part of the feed which is made from the left over after the fermentation including the bodies of the yeast that made it so; making the mesquite and its protein content a valuable feed after the alcohol end product.
I am at your service for the translation of any portion of this thesis, credit to the person that wrote the thesis is given by publishing here his front page as it was given in the first lines of this note to the University of Piura.
As an end note will like to mention to all that in Peru, Piurita is but a brand of many other food products that are made using mesquite beans as the raw material.

Beer from mesquite bean flour

My first try, using materials from Home Brew Fetish in Bandera St., used only the mesquite as the ingredient. The yeast did her thing and so did the mesquite flour, the end product is a beer worth of the Vikings, strong, woody, past new, taste and smell. 3 Home Brew hombres, did not care for it either. Need to use a beer formula and flavor it with mesquite flour.
As soon as I get it done will tell you about it.

II Trial

Used American Light from Iron Master ID IP142AG product of UK in came in a 64 oz can. I added my mesquite flour to it and my final Brix was 15, after 8 days at 70-74 degrees it came down to 7.5 degrees Brix. I used a spoon full of mesquite flour per bottle. After a week the product is drinkable although strong and with a significant presence, very light amount of head from secondary fermentation.
I did get asked for seconds this time.